This post contains affiliate links. Please see our disclosure policy.
Looking for a hearty one skillet meal that checks all the boxes for flavor, ease, and nutrition? This Turkey Quinoa Skillet with Butternut Squash is the perfect one pot meal for busy weeknights or meal prep Sundays. It’s packed with lean protein, fiber-rich quinoa, sweet roasted squash, and topped off with pomegranate and pumpkin seeds for a little extra crunch and color.
Quick Look At This Recipe 🔎
⏱️ Prep time: 15 minutes
🍳 Cook time: 30 minutes
⏲️ Total time: 45 minutes
🧑🧑🧒🧒 Servings: 4
🍴 Tools: Skillet
🔥 Cook method: stovetop
⭐️ Main ingredients: Lean ground turkey, quinoa, and butternut squash
🎯 Dietary Note: Make it vegetarian by skipping the bacon and turkey and replacing the broth with vegetable stock.
SUMMARIZE & SAVE THIS CONTENT WITH
Why You’ll Love This Recipe
- One pot – No piles of dishes, just one skillet and done.
- Nutritious and balanced – Full of lean protein, fiber, healthy fats, and vitamins.
- Seasonal and flexible – Use any squash or even sweet potatoes, and customize the herbs or seeds.
- Meal prep friendly – Makes great leftovers that hold up beautifully in the fridge.
You might also enjoy this one pot lemon chicken orzo.
Reader comment: “Delicious, fall inspired dish that’s savory, easy, and beautifully served.” – Jasmine
This dish is cooked entirely in one pan, making cleanup a breeze. Bonus: it looks just as beautiful on the table as it tastes, and it’s perfect for meal prepping.
Table of Contents
Recipe Ingredients
- Thick-cut bacon – Adds richness and savory depth of flavor.
- Yellow onion – Supports immune health and adds natural sweetness.
- Garlic – Anti-inflammatory and supports heart health.
- Lean ground turkey – High in protein and low in saturated fat.
- Salt – Enhances overall flavor and aids hydration.
- Pepper – Contains antioxidants and boosts nutrient absorption.
- Fresh sage – Adds earthy flavor.
- Fresh thyme – Packed with vitamin C.
- Butternut squash – High in fiber, vitamin A, and antioxidants.
- Quinoa – Complete plant protein with fiber and minerals.
- Chicken broth – Adds flavor while keeping the dish moist.
- Fresh spinach – Iron-rich and packed with vitamins and antioxidants.
- Roasted pumpkin seeds – Provide crunch and are high in magnesium.
- Fresh pomegranate seeds – Rich in antioxidants and vitamin C.
Variations
- Make it vegetarian – Skip the bacon and turkey and replace the broth with vegetable stock.
- Swap the meat – Try shredded rotisserie chicken or ground beef.
- Add cheese – Top with goat cheese, feta, or sharp cheddar.
- Change the grains – Use farro, couscous, or brown rice instead of quinoa.
- Use different toppings – Try toasted pecans or sunflower seeds instead of pumpkin seeds.
How to Make Turkey Quinoa Skillet with Butternut Squash
- In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pan.
- Add onion to the skillet. Sauté 2–3 minutes until softened. Add garlic and cook for 1 minute.
- Stir in ground turkey, salt, and pepper. Cook until the turkey is browned and no longer pink. Stir in sage and thyme.
- Add butternut squash and quinoa, then pour the broth over everything. Stir to combine, scraping the fond from the bottom of the pan with a wooden spatula. Bring to a boil, then reduce heat to low and cover. Simmer for 18–20 minutes, until quinoa is fluffy and the squash is tender.
- Stir in spinach and cook for 1–2 minutes until wilted. Mix in the reserved bacon and half of the pumpkin seeds.
- Serve topped with remaining pumpkin seeds and pomegranate.
Tips for Success
Make this dish easy-peasy with these time saving tips for success.
- Use pre-cut squash to save time or frozen squash if fresh isn’t available.
- Don’t skip rinsing the quinoa to remove bitterness.
- Deglaze with the broth to lift all the flavor from the pan.
- Cover tightly when simmering to steam the quinoa perfectly.
- For creamier texture, add a splash of cream or a sprinkle of parmesan before serving.
Recipe FAQs
Yes! Ground chicken, beef, or leftover shredded turkey all work well.
You can use dried herbs—reduce each to 1 teaspoon.
Definitely. Omit the meat and use veggie broth instead of chicken.
Try sweet potatoes, pumpkin, or even regular white potatoes.
Dried cranberries or chopped apples add a sweet, tart crunch.
More Dinner Ideas
If you enjoyed this recipe, please consider leaving a STAR ⭐️ RATING in the COMMENTS 📝 SECTION below.
Turkey Quinoa Skillet with Butternut Squash
Ingredients
- 4 slices thick cut bacon, chopped
- 1 small onion, yellow, diced
- 2 cloves garlic, minced
- 1 pound lean ground turkey
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 Tablespoon sage, fresh, finely chopped
- 1 Tablespoon thyme, fresh
- 2 cups butternut squash, peeled and cut into 1/2" cubes
- 1/2 cup quinoa, uncooked, rinsed
- 1 1/2 cups chicken broth
- 2 cups spinach, fresh, loosely packed
- 1/4 cup pumpkin seeds, roasted
- 1/2 cup pomegranate seeds, fresh
Instructions
- In a large skillet over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside, leaving the bacon fat in the pan.
- Add onion to the skillet. Sauté 2–3 minutes until softened. Add garlic and cook for 1 minute.
- Stir in ground turkey, salt, and pepper. Cook until the turkey is browned and no longer pink. Stir in sage and thyme.
- Add butternut squash and quinoa, then pour the broth over everything. Stir to combine, scraping the fond from the bottom of the pan with a wooden spatula. Bring to a boil, then reduce heat to low and cover. Simmer for 18–20 minutes, until quinoa is fluffy and the squash is tender.
- Stir in spinach and cook for 1–2 minutes until wilted. Mix in the reserved bacon and half of the pumpkin seeds.
- Serve topped with remaining pumpkin seeds and pomegranate.
Notes
- Of course you can use dry sage and thyme for this recipe. Reduce the amounts to 1 teaspoon each.
- Precubed fresh or frozen butternut squash would be a great option if you don’t want the hassle of peeling and cutting a fresh butternut squash. I used a medium-large size squash since that’s what was in store, but I had a lot of leftovers to put into other recipes during the week.
- I think this would be great with shredded leftover Thanksgiving turkey or any ground meat. I like to cook the onions before the meat. I feel like that meat develops better flavor that way.
- Pumpkin seeds can be replaced with toasted pecans.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely delicious! My 3 boys ate it up. It’s colorful and has a lot of great textures. Easy to throw together and very filling.
I’m so glad you enjoyed it! It’s such a great recipe.
This is a delicious and healthy dinner, full of protein, and a perfect recipe for meal prep.